Recipe: Manhattan Vegetable Chowder
SoupsMANHATTAN VEGETABLE CHOWDER
3 tbsp. olive oil
1 1/2 cups diced onion
1/2 tsp. smoked paprika
Salt
1 cup diced carrot
1 cup diced celery
1 cup fennel, cored, halved and thickly sliced
1 cup diced zucchini (courgettes)
1 tsp. fresh thyme
1/2 cup dry white wine
6 cups light vegetable stock
2 lbs. fresh plum tomatoes, peeled, seeded and diced with juice (or one 28-ounce can of diced tomatoes)
1 bay leaf
1/2 tsp. dried marjoram
1/2 tsp. dried oregano
Pinch of chili flakes
2 cups peeled, diced russet potato
1 tsp. finely grated orange zest
1 tbsp. fresh orange juice
Hot pepper sauce, to taste
Lemon juice, to taste
Freshly ground pepper, to taste
Heat olive oil in large saucepan over medium heat. Add onions, smoked paprika and a pinch of salt and cook, stirring occasionally, until soft but not browned, about 10 minutes.
Add carrots, celery, fennel, zucchini and thyme, season with a little more salt and cook for another 5 minutes, stirring often.
Pour in white wine, increase heat to high and bring to a boil. Add vegetable stock, tomatoes, bay leaf, marjoram, oregano and chili flakes. Return to a boil, add potatoes and reduce heat to medium. Simmer for 30 minutes.
Add orange zest and juice along with a dash of hot pepper sauce and continue to simmer until vegetables are soft. Taste and adjust seasonings with lemon juice, salt and freshly ground pepper.
Makes 6-8 servings
Source: The Best of Vegan Cooking by Priscilla Feral
3 tbsp. olive oil
1 1/2 cups diced onion
1/2 tsp. smoked paprika
Salt
1 cup diced carrot
1 cup diced celery
1 cup fennel, cored, halved and thickly sliced
1 cup diced zucchini (courgettes)
1 tsp. fresh thyme
1/2 cup dry white wine
6 cups light vegetable stock
2 lbs. fresh plum tomatoes, peeled, seeded and diced with juice (or one 28-ounce can of diced tomatoes)
1 bay leaf
1/2 tsp. dried marjoram
1/2 tsp. dried oregano
Pinch of chili flakes
2 cups peeled, diced russet potato
1 tsp. finely grated orange zest
1 tbsp. fresh orange juice
Hot pepper sauce, to taste
Lemon juice, to taste
Freshly ground pepper, to taste
Heat olive oil in large saucepan over medium heat. Add onions, smoked paprika and a pinch of salt and cook, stirring occasionally, until soft but not browned, about 10 minutes.
Add carrots, celery, fennel, zucchini and thyme, season with a little more salt and cook for another 5 minutes, stirring often.
Pour in white wine, increase heat to high and bring to a boil. Add vegetable stock, tomatoes, bay leaf, marjoram, oregano and chili flakes. Return to a boil, add potatoes and reduce heat to medium. Simmer for 30 minutes.
Add orange zest and juice along with a dash of hot pepper sauce and continue to simmer until vegetables are soft. Taste and adjust seasonings with lemon juice, salt and freshly ground pepper.
Makes 6-8 servings
Source: The Best of Vegan Cooking by Priscilla Feral
- Read Replies (1)
- Post Reply
- Post New
- Save to Recipe Box
Reviews and Replies: | |
1 | Recipe: Manhattan Vegetable Chowder |
Betsy at Recipelink.com | |
2 | Recipe(tried): Redibase Vegetable Soup |
Dusty Neptune NJ |
ADVERTISEMENT
Random Recipes from:
Soups
Soups
- Red Lobster Lobster Bisque
- Scotch Barley Broth with Rosemary and Mustard
- Minestrone (using Ramen noodles, serves 2)
- Corn Chowder with Ham - UMM Comfort for the tummy
- Bluenose Strawberry Soup
- Outback Potato Soup
- Ezo Gelin / Turkish Wedding Soup
- Beef Barley Soup (using cube steak)
- Max & Erma's Chicken Tortilla Soup (Sue's version)
- Turkey-Barley Soup (using cooked turkey, crock pot or stove, ADA recipe, 1980's)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute